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The Sustainable Kitchen: St. Patrick’s Day Dinner

This is a virtual cooking class presented on Zoom by the Conservatory’s Sustainability Educator, Heather Bell.

Celebrate St. Patrick’s Day with a culinary journey. You’ll cook a rustic Irish dinner of lemon parsley baked cod and colcannon—a traditional side dish of mashed potato with sautéed leeks and cabbage. Then toast the end of your journey with a Guinness float and homemade chocolate sauce. As they say, “two people shorten the road” so bring someone to share with.

As with all classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet. Sláinte!

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Instructor: Heather Bell

Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is Environment, Economy, Development, & Sustainability from OSU. While that’s her first love, cooking and baking is her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.